Directions

1. Chop the onion finely, cut the tomatoes into cubes and vegetables into pieces, slices the cheese.

2. Cook the spinach (or vegetable you choosed) in a wok with tomatoes until they are tender. Spice generously. Then pour the mixture into a bowl so it cool down.

3. In a small saucepan put a drizzle of olive oil and the onion. Regularly add water so that the onion absorbs it and becomes very tender. When it is cooked, add two teaspoon of brown sugar to get a delicious confit. Pour into a bowl to cool.

5. At the centre of each circle of pastry, put cheese crumbled, tomato coulis, a bit of confit onion and vegetables using a spoon and your fingers. Remember to keep at least 1 blank cm on the edges to seal the pastry.

6. Wet the edge of each circle with a little water or a bit of egg yolk before closing by folding it. You can brush the tops of each calzone with the egg yolk so it will be more golden.